Espagnole / Brown sauce			No. of Portions	750ml
Ingredients	QTY	Unit
Meat trimmings and bones	500	Gm
Water	1	Lt
Oil	25	Ml
Refined flour	50	Gm
Onions	50	Gm
Carrots	25	Gm
Celery	25	Gm
Tomato / Tomato purée	50	Gm
Sachet:
Thyme	5	Gm
Bay leaf	1	No.
Garlic	5	Gm
Peppercorns	2	Gm

                                                                                               

Method:

1.	Cut bones into 2-3 inch pieces. Cut mirepoix vegetables.
2.	Heat oil to smoke point. Add meat & bones and brown well.
3.	Add tomato purée and / or chopped tomatoes and fry for a minute. Add water and bring it to a boil. Simmer and add sachet.
4.	Simmer for 40-45 minutes, skimming the scum as often as required.
5.	Strain through a china cap and use immediately or cool, spread butter to prevent skin formation and store in the refrigerator.

NOTE:

·        Instead of water, add white or brown stock, depending on the type of bones / meat being used.

·        Espagnole reduced to half  => Demi-glace

Demi-glace reduced to half  => Meat glaze

Meat glaze reduced to half  => Meat essence